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Lemon Rolls

Lemon Rolls

These Lemon Rolls are a bright and zesty departure from classic cinnamon rolls, featuring a soft, gooey texture with a vibrant citrus punch. The recipe is surprisingly quick for a yeast dough, delivering pillowy, perfect rolls with a tangy lemon-sugar filling and a rich lemon icing in about 90 minutes. They are a perfect special treat for a weekend brunch, a holiday morning, or any time you want to bake something that feels both comforting and celebratory.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 1 hour 28 minutes
Servings: 12 servings
Calories: 567
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 1/4 cups all-purpose flour (530g), plus more for dusting
  • 4 1/2 tsp instant dry yeast (2 packets or 14g)
  • 1 Tbsp poppy seeds (optional)
  • 1 tsp fine salt (6g)
  • 1 cup buttermilk, room temperature (240g)
  • 1/2 cup granulated sugar (100g)
  • 1/2 cup unsalted butter, room temperature (113g)
  • 2 large eggs, room temperature (112g)
  • 2 Tbsp fresh lemon zest (from about 2 large lemons)
  • 1/2 cup granulated sugar (100g)
  • 1/2 cup packed light brown sugar (100g)
  • 2 Tbsp fresh lemon zest (from about 2 large lemons)
  • 1/2 cup unsalted butter, softened (113g)
  • 2 cups powdered sugar (250g)
  • 1/4 cup fresh lemon juice (60g)
  • 2 Tbsp unsalted butter, melted (28g)
  • Fresh lemon zest for garnish (optional)

Equipment

  • 9x13 inch baking pan
  • parchment paper
  • Stand mixer with dough hook (or a large bowl and a Danish dough whisk)
  • Ruler or measuring tape
  • Unflavored dental floss for cutting

Method
 

Instructions
  1. Prepare the Dough: In the bowl of your stand mixer, whisk together the flour, instant yeast, poppy seeds (if using), and salt. In a separate medium bowl, combine the room temperature buttermilk, sugar, butter, eggs, and lemon zest. Pour the wet ingredients into the dry ingredients. Using the dough hook attachment, mix on low speed until a shaggy dough forms. Increase the speed to medium and knead for 5-7 minutes, until the dough is smooth and elastic. It should be slightly tacky but pull away from the sides of the bowl.
  2. First Rise: Lightly grease a large bowl with oil or cooking spray. Form the dough into a ball and place it in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free spot for 30-45 minutes, or until doubled in size.
  3. Make the Filling: While the dough is rising, prepare the lemon sugar filling. In a medium bowl, combine the granulated sugar, light brown sugar, and lemon zest. Mix until the zest is evenly distributed and the sugar is fragrant.
  4. Assemble the Rolls: Once the dough has risen, turn it out onto a lightly floured surface. Gently press it down to release the air, then roll it into a large rectangle, about 12x18 inches. Spread the softened butter evenly over the dough, leaving a small border along one of the long edges. Sprinkle the lemon sugar mixture evenly over the butter.
  5. Roll and Cut: Starting from the long edge opposite the clean border, roll the dough up into a tight log. Pinch the seam to seal it. Use a ruler and unflavored dental floss to cut the log into 12 even rolls (about 1.5 inches each). The floss gives you a clean cut without squishing the rolls.
  6. Second Rise & Bake: Line a 9x13-inch pan with parchment paper. Arrange the rolls cut-side up in the pan. Cover the pan and let the rolls rise again for another 20-30 minutes, until they look puffy. While they rise, preheat your oven to 375°F (190°C). Bake for 20-25 minutes, until the tops are lightly golden brown.
  7. Ice the Rolls: While the rolls are baking, whisk together the powdered sugar, fresh lemon juice, and melted butter until smooth. Let the rolls cool in the pan for about 5-10 minutes before generously spreading the icing over the top. The warmth will help the icing melt into all the crevices. Garnish with a little extra lemon zest if you like!

Notes

For the fluffiest rolls, avoid adding too much flour; the dough should be soft and slightly tacky. Use unflavored dental floss to cut the rolls cleanly without squishing them. Do not over-bake. The rolls can be prepared the night before by refrigerating them after shaping and before the second rise. Store leftovers in an airtight container at room temperature for up to 2 days.